JUSTIFICATION OF TECHNOLOGY OF HEMP MILK PRODUCTION AND EVALUATION OF ITS NUTRITIONAL AND BIOLOGICAL VALUE
Keywords:
plant-based milk, industrial hemp seeds, emulsion stability, nutritional value, polyunsaturated fatty acids, amino acid scoreAbstract
All over the world there is a trend of intensive development of the market of plant-based drinks
– milk alternatives. It is associated with an increase in the number of consumers with lactose and
milk casein intolerance, physiological preference for vegetable protein. Plant milk alternatives produced
from cereals and oilseeds are becoming popular, because they have a pleasant taste, high nutritional
and biological value. The development of modern technologies of plant-based drinks has
the main factors: the formation of acceptable organoleptic characteristics, the level of rich nutrients,
stability of the emulsion system at storage. In this study technological scheme of production of the
drink based on selected seeds of industrial hemp has been experimentally developed. This scheme
includes the following stages: cleaning-up and upswelling of the seeds; seeds grinding with water;
hot and cold extraction; multistage filtration; homogenization; pasteurization, the introduction of the
stabilizer. The effectiveness of the stabilizers use: β-cyclodextrin and Gellan gum for the improvement
of the emulsion stability of plant-based milk under different storage conditions was proved.
Organoleptic characteristics and nutritional value of plant-based milk were investigated. The high
biological value of the protein and the biological effectiveness of the lipid fraction of the drink
based on hemp seeds have been proved. When analyzing the biological value of plant-based milk, a
high content of all essential amino acids was noted, the amino acid score of protein is 88.2%, the
protein rationality coefficient is 69.3%. The amount of polyunsaturated fatty acids in the total mass
of fat is 74.7 %, while the content ω-3 fatty acids in 100 g of the drink is estimated at 0,82 g, ω-6
fatty acids is 2.54 g. The ratio of ω-3: ω-6 fatty acids is 1:3,1, which corresponds to the optimum ratio
for dietary, therapeutic and preventive nutrition.
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